Post #762734 by Hurricane Hayward on Wed, Apr 20, 2016 8:31 PM

On 2016-04-20 11:42, kkocka wrote:
So my other necessary drink to test for tonight's event was the Deep Sea Diver; everything made as-is. Although I blended for the 20 sec required which should be enough time to properly mix up that batter into the drink, I still was getting small chunks through my straw and overall the drink didn't seem as sweet and velvety as I had imagined. I was thinking a little more ice to help break down the batter and maybe another 10 secs blending (to accommodate for my very basic Hamilton Beach drink mixer). I also created a super small batch of the batter just for myself with this one test drink - creating more batter for more guests at once would allow me to whisk better and more thoroughly.

Any suggestions, to anybody out there? I know the drink become very residue-y, but that's normal. I don't think the small chunks in the drink and eventually through the straw are, however. =

A good tip is to not put the batter into your iced cocktail while still hot, or even warm. I try to let it cool to room temperature. It should remain liquid, though a little thick. But if the temperate difference isn't that big, it shouldn't clump up when it hits the cold drink. Another additional tip, which Beachbum Berry recommends, is to strain the cocktail through a fine-mesh wire sieve after blending. I don't find it necessary, but you can get rid of any solids this way, pressing gently to express all the liquid. Then add more crushed ice to the glass.